Walnut Pumpkin Pie
1 9-inch prepared Graham Cracker Crust
2 cups Pumpkin Puree
1 14-oz. can Sweetened Condensed Milk
1 Egg
1-1/4 tsp. Ground Cinnamon
1/2 tsp. Ground Ginger
1/2 tsp. Ground Nutmeg
1/2 tsp. Salt
1/4 cup packed Brown Sugar
2 Tbsp. all-purpose Flour
2 Tbsp. Butter
3/4 cup chopped Walnuts
Heat oven to 425ºF.
In a mixing bowl, combine the pumpkin, condensed milk, egg, 3/4 tsp. cinnamon, ginger, nutmeg and salt.
Pour batter into the pie crust. Bake at 425ºF for 15 minutes.
Reduce oven temperature to 350ºF.
In a small bowl, combine brown sugar, flour, and remaining 1/2 tsp. cinnamon. Cut in the butter or margarine until the mixture is crumbly. Stir in walnuts. Sprinkle mixture evenly over the pie.
Bake pie for 40 minutes or until a knife inserted one inch from the edge comes out clean.
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